WHY RESTING BRISKET IS IMPORTANT
Resting the brisket post-cooking is a step that should never be overlooked. This period allows the juices to redistribute throughout the meat, ensuring that every slice is moist and tender. Additionally, resting in a cooler for 2-3 hours helps to gently continue the cooking process to perfection, resulting in a brisket that’s both flavorful and easy to slice.
INGREDIENTS:
- Brisket
- Mustard (as a binder)
- Favorite brisket rub (preferably pepper-forward)
- Hickory pellets (for smoking)
- Apple cider vinegar
- Beef tallow (3-4 tablespoons)
- 2 whole onions
- Avocado oil (2 tablespoons)
- Kosher salt (1 tablespoon)
- Unsalted butter (2 tablespoons plus more for toasting)
- Sourdough bread
- Fried crispy onions
- Colby jack cheese (2 slices)
- Provolone cheese (2 slices)
- Favorite BBQ sauce
INSTRUCTIONS:
Start by trimming the brisket of any excess fat and apply mustard all over as a binder. Then, generously season it with your favorite pepper-forward brisket rub. Allow the brisket to sit in the fridge for 1-2 hours to let the rub infuse. At 10pm, place the brisket on the top shelf of your pellet smoker, setting a water pan underneath to maintain moisture. Smoke overnight at 210 degrees using hickory pellets for 9-10 hours or until the brisket reaches an internal temperature of 165-170 degrees Fahrenheit.